US picanha done on charcoal. Cut picanha into 5 equally thick strips, put on a spit as shown. Salt and pepper the sides, sear the hell out of it for 90 seconds each side, cut thin slices and put them into oven or gas grill on very low heat just to keep warm. Repeat 3x. Serve with chimichurri.
by acridavidshredshred
7 Comments
This genuinely rivals a perfectly cooked ribeye to me. The beefiness of pichana is so good when salted enough
I forgot to add: when searing, obviously put the lid down over your grill, the picture with the flames going up was just for show 🙂
The best cut imo
Holy
Looks amazing.
It’s the best
Wow this looks perfect! Absolutely beautiful. Recipe by chance?